Full Service Catering for Fort Collins and all Surrounding Areas

*These menu items are served raw or lightly cooked. Consuming raw, undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

~ The Butcher's Block ~


Includes Cocktail Rolls


Please Choose One

House Tossed Salad

Mixed Greens with Carrot Curls, Cucumber, Sprouts, Tomato, Red Onions, Olives and Croutons

Asian Cellophane Rice Noodle Salad

With Basil, Cucumber, Red Onions, Lime Juice, Coriander and Fish Sauce Dressing

Penne Pasta Salad

With Olive Tapenade, Spinach and Roasted Tomato

Acini Pepe Pasta Salad

Pearl Tapioca Sized Pasta Tossed with Roasted Pepper Sauce

Macaroni Salad with Pineapples

Tropical Favorite with Creamy Pineapple Dressing

Potato Side

Please Choose One

Yam and Yukon Gold Roasted Potatoes

With Rosemary Garlic Seasoning

Country Mashed Potatoes

Chunky Potatoes (Gravy Available Upon Request)

Potato Au Gratin

Thin Sliced with Onions, Parmesan Cheese, Eggs and Cream

Candied Yams

With Pineapple Chunks, Marmalade‏ and Marshmallows

Potato Pancakes

With Apple or Peach Chutney

Greek Style Roasted Potato

Baby Red Potatoes Quartered and Seasoned with Olive Oil, Oregano Lemon and Garlic

Twice Baked Potatoes

Baked Idaho Potatoes, Scooped and Whipped with Butter and Sour Cream, then Stuffed and Baked until Golden Brown

Foil Wrapped Stuffed Potatoes

Yukon Gold Potatoes Baked, Gutted and Re-Stuffed with Butter and Sour Cream

Potato Croquet

Duchesse Potatos Formed into a Croquet, then Breaded with Seasoned Bread Crumbs

Fingerling Potatoes

Multi Colored Fingerlings, Steamed and Baked with Parsley and Lemon Zest

Vegetable Side

Please Choose One

Summer Roasted Vegetables

A Fresh Assortment of Vegetables Served Warm.

Includes Beets, Zucchini Fillets, Butternut Squash, Roma Tomato, Jumbo Asparagus,

Onion Wedges, Anjou Pears Wedges, Parsnips and Bell Peppers

Fresh Corn on the Cob

Boiled and Served with Butter

Cream Kernel Corn


With Pimento and Tarragon Buerre Blanc

Steamed Butternut Squash

With Leeks and Cabbage with Tarragon

Steamed Asparagus

With Hollandaise Sauce

Seasonal Vegetable Medley

Steamed or Sautéed

Sautéed Button Mushroom

With Rosemary and Sherry Wine

Sautéed Green Beans

With Slivered Almonds Or Sundried Tomatoes and Mushrooms

Medley of Squash

Sautéed Zucchini, Onions and Butternut and Yellow Squash

Vegetable Bouquet

A Ring of Zucchinis‏ Speared with Baton Cuts of Asparagus, Carrots and Bell Pepper

Roasted and Finished with Garlic and Butter Seasoning


Baron of Beef or Roast Beef

Served with Au Jus and Horseradish Cream Sauce

Roast Pork Loin

Served with Homemade Chutney

Boneless Turkey

Served with Cranberry Relish

Boneless Honey Glazed Ham

Served with Pineapple Chutney


Iced Tea

With Cut Lemon


Regular and Decaf Coffee

With Creamers and Sweeteners